Magical Tri Melon Soup

This soup is August in a bowl. It's a Jane Brody recipe - she credits Gourmet magazine.

Because the mixtures have different densities (apparently something you can do with other types of soups, too), they don't mix when you put them in the bowl.

I added a third and it works perfectly - watermelon chunks  puréed with mint and squeezed lemon juice.

1 cantaloupe, ripe

2 lemons

1 honey dew melon, ripe

2 T. lime juice (or a fresh lime)

1/2 seedless watermelon, cubed

lots of mint

salt and agave to taste

Peel and cube the first melon. This is labor intensive - use a large cutting board. First cut in half, and scoop out the seeds. Cut in 1/8s and then slice each along the curve of the melon, leaving the flesh. Cube and throw in a powerful blender, like the ninja. Or, buy it cubed!

Squeeze in the juice of the lemon and a little salt. Empty into a pitcher.

Repeat with the honey dew, adding mint, lime juice, and salt. You can add a little agave if you like it sweeter.

The watermelon is less dense but will still hold its shape. Same procedure. 

Chill.

To serve, use flat soup bowls. Put a scoop of honey dew to the side of the bowl. Gently pour the cantaloupe into the open space, and also the watermelon. If you're lucky, it will create a crescent shape. So pretty.

Garnish with fresh mint. Do not serve to the Rosen clan. They don't like melons!

Blue Zones Butternut Squash Leek Soup

So far in our year of bringing dinner to 412 on Wednesday nights, Micah says he likes this soup the best. Since it's the easiest, yay! It's from the BlueZones Cookbook - featured on Instagram.
It serves about 6. It's a beautiful color, fun to garnish.

The recipe is vegan. In brackets, some modifications.

1 lb. peeled, chopped butternut squash [can include carrots and sweet potatoes]
1/4 c. sliced leek [or onion]
2 T. vegetable oil [or butter]
1 quart soy milk, unsweetened OR 1 can coconut milk + 2 c. vegetable broth [or a 12 oz can of evaporated milk + the water from steaming, + vegie broth to taste]
2 t. cumin
2 t. turmeric
2 t. salt (to taste)
Ground pepper to taste

Steam squash in about 2" of water until soft, about 15 minutes.

In a small fry pan, stir-fry leeks in oil until soft but not browned, about 3-4 minutes.

Remove the steamer. Add the leeks and soy milk to the steamed butternut squash, add the spices, and simmer for another 15 minutes. [The original recipe says to dump the steaming water, but it seems to me is has some nutrients in it, so just add to it.]

Blend in pot with immersion blender.

Red Lentil Curry Soup w Coconut Milk

Red Lentil Soup with Curry and Coconut Milk

Vegetarian Times Issue: January 1, 2002   p.47   — 

I made this when Zach and Becca were here and Becca liked it so well she included it in the recipe sets she gave you all at her bachelor weekend.

It doesn't include vegetable broth like most soups, so is MSG free. (Telma and other Israeli powdered boullion has a lot of MSG)

4 to 6 servings

• 
  
• 
  
• 3 Tbs. vegetable oil
• 2 medium onions, chopped (2 cups)
• 1 cup red lentils
• 3 medium carrots, peeled and roughly chopped (1 cup)
• 14-oz. can coconut milk (can be low-fat)
• 1 bay leaf
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced (or pureed from a tube - shortcut!)
• 1 Tbs. curry powder, preferably hot
• 4 c. hot water
• 1/2 cup chopped cilantro  (you can buy it crushed in a tube - that works fine) - optional

1. In medium saucepan, heat 2 T oil over medium/high heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
2. Meanwhile, in small skillet, heat remaining 1 T oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
3. Remove bay leaf. Optional: use an immersion blender to puree soup until velvety smooth. Taste, and add a bit more salt if desired. Serve hot.

Nutritional Information

Per serving: Calories: 399, Protein: 14g, Total fat: 26g, Saturated fat: 16g, Carbs: 33g, Cholesterol: mg, Sodium: 33mg, Fiber: 14g, Sugars: g